I've been away from blogging and from home for the past week, sampling the surprisingly tasty food Boston has to offer. Two particularly notable dinners were at O Ya and Oleana-- definitely try these places next time you're in Boston (though O Ya is pretty damn expensive. Kind of a "try it once" place. Oleana was fantastic and will definitely inspire some posts in the near future).
I really missed cooking while I was gone, so expect some new recipes in the next few weeks (until my next trip!). I just got back this morning, and wanted to make Chicken with Tarragon Cream Sauce, but that will have to wait: it's 80 degrees out and the avocados were $1.25/lb. So here's an easy, quick summer recipe.
You'll need:
spice mix--
3T cornstarch
2-3T each: chili powder, cumin
1T each: paprika, coriander
1t each: garlic powder, salt, cayenne pepper
boneless skinless chicken breasts, cleaned and cut against the grain (the short way) into strips
1 onion, sliced
avocado
lime
salt
salsa
hot sauce (I like Chalupa)
jalapeño peppers, sliced
tomatoes, chopped
radishes, chopped
cilantro
corn tortillas
I know this seems like a long list of ingredients, but it's probably stuff you have on hand, and if you don't, you can improvise.
Combine spice mix ingredients and toss with chicken to coat. The cornstarch will absorb any moisture and help the spices adhere to the chicken.
Heat some oil in a cast iron skillet and saute onion over medium heat until golden brown, about 10 minutes. Move onion to the side and saute chicken in batches, about 2 minutes/side, until brown. Remove browned chicken to make room to cook more; remove onions, too, as they start to char.
Mash avocado with lime, salt, salsa, and hot sauce.
Sierra Nevada's Fresh Hop Ale(Good, but not much better than their regular brew)
Heat tortillas in a foil packet in the oven (or microwave them, wrapped in a damp paper towel). Serve piled with chicken, guacomole, peppers, tomatoes, radishes, and cilantro. Drink beer...
...and watch the sunset.
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